I was served a truly delicious cranberry sauce in a restaurant a few years ago and began my search for a recipe. It was not too thick, the cranberries were still mostly intact and I loved the texture of it. I have been unable to find their recipe, so I have combined bits and pieces from several recipes and created my own. I love it and hope you like it, too.
Sort cranberries to remove any which have gone bad. Rinse cranberries and allow to drain.
Combine granulated sugar, salt, orange juice, orange zest and about 1/4 of cranberries in medium to large size saucepan. Stirring occasionally to dissolve sugar, bring to boil over high heat.
Add remaining cranberries and return to boil. Reduce heat to medium and allow to simmer until slightly thickened and saucy looking and about 2/3 of cranberries have popped, about 5 to 7 minutes. The cranberries that did not pop will soften as the sauce cools and will have a nice texture and appearance.
Remove saucepan from heat, stir in brown sugar and dash of cinnamon.
Transfer cranberry sauce to serving dish and allow to cool to room temperature before serving.
May be prepared up to 2 days ahead and stored in the refrigerator.
Note: By cooking the cranberries in two stages, I allow the first ones to cook more and thicken the sauce and then add to second part with a shorter cooking time in order to keep them more intact and provide a better texture and appearance. If you prefer, the cranberries can all be added at once, after the sugar, salt, orange juice and zest have been dissolved and brought to boiling and simmered until you are pleased with the texture of the sauce.